Eggplant & Pepper Relish with Skirt Steak
- 1 medium eggplant
- 4 jarred red bell peppers (12 ounces), drained
- 1 garlic clove, peeled
- 1/2 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped flat-leaf parsley
- Kosher salt
- Pepper
- Grilled skirt or flank steak, for serving
- Roast the eggplant over a gas flame, turning occasionally, until charred all over and tender within, 6 minutes.
- Discard the stem and skin.
- In a food processor, pulse the eggplant with the peppers, garlic, olive oil, lemon juice and parsley until chunky.
- Transfer to a bowl and season with salt and pepper.
- Serve with steak.
eggplant, red bell peppers, garlic, extravirgin olive oil, lemon juice, flatleaf, kosher salt, pepper, skirt
Taken from www.foodandwine.com/recipes/eggplant-pepper-relish-skirt-steak (may not work)